Purple Porridge

Prep time: 5 Minutes
Cooking Time: 20 Minutes
Serving size:

  • Mass plans 1-2 cups
  • All other plans 1 cup


  • 1 1/2 cups whole-grain teff
  • 1 cup Medjool dates, pitted and chopped
  • 1 tbsp ground cinnamon
  • 1 tsp ground cardamom
  • 1/4 tsp sea salt
  • 3/4 cup plain unsweetened almond milk + additional for serving
  • 6 tbsp natural unsalted creamy almond butter (or try a nut & seed butter blend)
  • 3 cups frozen wild blueberries, thawed
  • 2/3 cup hemp hearts
  • 1 scoop Maxine's PURE protein (Vegan) or MAX'S MASS upon serving


  1. In a large pot, bring 6 cups water to the boil. Reduce heat to medium-low and stir in teff, dates, cinnamon, cardamom and salt. Cover and cook for 10 minutes.
  2. Stir in almond milk, cover and cooking for a further 5 minutes.
  3. Uncover pot and stir in almond butter until completely incorporated.
  4. Stir in blueberries and hemp to heat through, then remove porridge from heat.
  5. If serving immediately, transfer to bowls and swirl in additional almond milk (about 1 tbsp per serving).
  6. Stir in 1 scoop PURE protein or MAX'S MASS powder when serving

Special Tips: If storing, transfer to Mason jars and refrigerate, reheating with almond milk mixed in. Porridge will keep up to 4 days in the refrigerator.